Top Chef winner stories, Michelin star achievements, and the real path to becoming one of New York’s most exciting chefs. In this deep and honest conversation, Chef Buddha Lo pulls back the curtain on everything that happened after his historic back-to-back Top Chef wins and how that momentum fueled his push for a Michelin star. Buddha walks through the early days cooking alone in a caviar shop, the grind of keeping a dream alive on slow nights, and the moment he realized HŪSO needed to evolv...
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Top Chef winner stories, Michelin star achievements, and the real path to becoming one of New York’s most exciting chefs. In this deep and honest conversation, Chef Buddha Lo pulls back the curtain on everything that happened after his historic back-to-back Top Chef wins and how that momentum fueled his push for a Michelin star. Buddha walks through the early days cooking alone in a caviar shop, the grind of keeping a dream alive on slow nights, and the moment he realized HŪSO needed to evolv...
092. The Future of Food TV: Inside Mesmeric Media’s Bold New Shows with Michael Holstein
Eat Your Content
56 minutes
4 months ago
092. The Future of Food TV: Inside Mesmeric Media’s Bold New Shows with Michael Holstein
What do ex-inmates cooking with ramen, celebrity drummers on food tours, and alligator wrestling have in common? 📺 They’re all part of the wild, inventive world of Mesmeric Media, the production company flipping food TV on its head. In this episode of Eat Your Content, I sit down with Michael Holstein, CEO and founder of Mesmeric Media — and the mind behind shows like Jail Bake, Taste of the Town, Street Beef, and the internet-breaking Florida Man Games. 🎙️ We get into: How Mesmeric Media is ...
Eat Your Content
Top Chef winner stories, Michelin star achievements, and the real path to becoming one of New York’s most exciting chefs. In this deep and honest conversation, Chef Buddha Lo pulls back the curtain on everything that happened after his historic back-to-back Top Chef wins and how that momentum fueled his push for a Michelin star. Buddha walks through the early days cooking alone in a caviar shop, the grind of keeping a dream alive on slow nights, and the moment he realized HŪSO needed to evolv...
